How to make fennel and mushroom pan-fried dumplings

The world is so beautiful, how can you bear to make yourself sick? There are many reasons why a person gets sick, but many of them are caused by improper diet, and in the end you can only blame yourself. So, in order to better appreciate the world, we must ensure that we eat healthily. If we want to ensure a healthy diet, we have to do it ourselves. Now, please learn with me about fennel and mushroom pan-fried dumplings.

1.121 Chop or mince the ingredients and put them in a small bowl for later use. Add olive oil.

2.212 Clean the leeks, fennel sprouts and button mushrooms and set aside.

3.1 Add dark soy sauce and mix well for later use.

4.2 Add chicken essence and salt and mix well.

5. Prepare an appropriate amount of glutinous rice wine for later use.

6. Add baking powder to flour and mix well.

7. Add glutinous rice wine and mix well.

8. Knead the dough and place it in a warm place to rise, which takes about 30 minutes. (Due to time constraints, I didn’t let it rise completely this time, so I wrapped the filling and fried it in a pan, so it didn’t look very good).

9. Cut the dough into even-sized pieces.

10. Wrap the filling.

11. After the semi-finished product is ready (if time permits, let it rise again for 5-8 minutes), put it in the frying pan.

12. Preheat the electric baking pan, apply oil, put the buns in, and shape the bottom of the buns.

13. After it is shaped, pour in appropriate amount of water, cover the pot, and fry for about 10 minutes before serving.

14. Serve.

After reading the editor’s introduction, are you unable to hold back? Do you really want to rush into the kitchen and start making fennel and mushroom pan-fried dumplings right away?